In such cases, the proteins added to the dough increase its waterbinding capacity and provide a juicy crumb.
在这种情况下，向面团中添加的这些蛋白质就可提高面团结合水的能力而且可使面包汁液较多。
2
Diglycerol has a lower hydroxyl number than glycerol, which imparts a lower waterbinding ability upon the product.
双甘油分子的羟基密集度要比甘油低，这相对降低了结合水的能力。
3
A chelating agent that softens hard tap water by binding with dissolved metal ions, preventing them from being deposited as a yucky residue on your nice clean dishes.